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These loaded taco potatoes transform ordinary baked spuds into a fiesta of flavors that combines everything wonderful about tacos with the comfort of a hearty baked potato. This crowd-pleasing dinner has become my go-to solution when I need a satisfying meal that pleases both taco lovers and potato enthusiasts in my household.
The first time I made these taco potatoes was during a weeknight dinner crisis when I had both leftover taco meat and some potatoes about to sprout. My family raved about the combination so much that it has earned a permanent spot in our dinner rotation, especially on busy weeknights.
Ingredients
- Russet potatoes: chosen for their fluffy texture and sturdy skin that holds up well to hearty fillings
- Lean ground beef: provides protein without excessive grease perfect for family dinners
- Taco seasoning packet: delivers authentic Mexican flavors without measuring multiple spices
- Shredded lettuce: adds fresh crunch and lightness to balance the hearty potato
- Cheddar cheese: melts beautifully into the hot potato and meat mixture creating irresistible stretchy bites
- Sour cream: contributes cooling creaminess to balance the seasoned beef
- Salsa: introduces bright acidity and vegetable goodness without extra prep work
- Guacamole: offers healthy fats and rich flavor that elevates the entire dish
- Green onions: provide mild onion flavor and vibrant color as a finishing touch
How To Make Taco Potatoes
- Prepare the potatoes:
- Preheat your oven to 400°F. Thoroughly wash potatoes under cool water scrubbing away any dirt then completely dry them with paper towels. Using a fork poke several holes around each potato to allow steam to escape during baking. Wrap each potato completely in aluminum foil ensuring no skin is exposed. Place directly on the oven rack and bake for a full hour until you can easily insert a knife into the center.
- Cook the taco meat:
- While potatoes bake brown the ground beef in a large skillet over mediumhigh heat breaking it into small crumbles as it cooks. Once no pink remains drain any excess grease from the pan. Return meat to heat and add the entire packet of taco seasoning along with the amount of water specified on the packet usually about 2/3 cup. Stir well bringing mixture to a boil then reduce to low heat and simmer for 10 minutes allowing the flavors to develop and sauce to thicken.
- Assemble your taco potatoes:
- Once potatoes are tender remove from oven and let cool slightly for easier handling about 5 minutes. Carefully unwrap the foil taking care to avoid the hot steam. Using a knife cut a slit lengthwise across the top of each potato then gently squeeze the ends to open up the center. Fluff the interior with a fork before loading with toppings. First spoon in generous portions of the seasoned beef followed by shredded cheese which will melt from the heat. Finish with cold toppings including lettuce sour cream salsa guacamole and green onions.
You Must Know
- Each medium potato with toppings creates a complete meal with protein vegetables and starch
- Excellent for using leftover taco meat from another meal
- Can be made vegetarian by substituting beans or plant-based ground for the beef
- Children love customizing their own potato with favorite toppings
I absolutely love adding a sprinkle of crushed tortilla chips on top just before serving for an authentic taco crunch. This dish reminds me of family dinners growing up when my mom would create "build your own" meals that kept everyone happy despite varying preferences. The joy of personalizing your plate never gets old no matter your age.
Make-Ahead Options
These taco potatoes work wonderfully for meal planning. Bake the potatoes and prepare the taco meat up to three days in advance and store them separately in the refrigerator. When ready to serve reheat the potatoes in a 350°F oven for about 15 minutes or microwave for 2-3 minutes until warmed through. Heat the taco meat in a skillet or microwave before assembling your loaded potatoes. This approach saves significant time on busy weeknights while still delivering that freshly made taste.
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Clever Variations
The basic taco potato provides endless opportunities for creative variations. Try swapping ground beef for shredded chicken pork or turkey. For a breakfast version top with scrambled eggs and breakfast sausage alongside the usual taco fixings. Mediterranean inspired taco potatoes feature ground lamb seasoned with oregano and topped with feta crumbles diced cucumber and tzatziki sauce. My personal favorite twist is a buffalo chicken version using shredded chicken tossed in hot sauce topped with blue cheese crumbles and a drizzle of ranch dressing.
Serving Suggestions
Transform these loaded potatoes into a complete spread by serving alongside simple accompaniments. A light green salad with cilantro lime dressing provides fresh contrast to the hearty potatoes. Mexican street corn salad makes an excellent side dish that reinforces the south-of-the-border theme. For beverages consider serving with homemade horchata for family dinners or margaritas when entertaining adults. Setting up a toppings bar allows guests to customize their potatoes creating an interactive dining experience perfect for casual gatherings.
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Frequently Asked Questions
- → How can I make the potatoes crispy?
After baking and removing foil, return the potatoes to the oven for 10 minutes at 425°F to crisp up the skins.
- → What other toppings can I use?
Try adding black beans, jalapeños, corn, diced tomatoes, or even a dollop of queso for variety.
- → Can I prepare the ground beef ahead of time?
Yes, cook and season the ground beef in advance. Store in an airtight container in the fridge for up to 3 days and reheat before serving.
- → What type of potatoes work best?
Russet potatoes are ideal because they bake well and have a fluffy interior, making them perfect for loading with toppings.
- → Can I make this vegetarian?
Absolutely! Replace the ground beef with plant-based crumbles or roasted veggies for a vegetarian option.